The most tasty and healthy summer dish is okroshka.
Her recipes have come down to us from ancient times, when in the summer she was prepared for her close mothers of our great-great-grandmothers.
Recipes okroshka hundreds. Apart from the fact that it is prepared on kvass, kefir, airan, mineral water and water with lemon, it also differs in composition. So, someone uses sausage, some housewives add meat. There are also lovers of vegetarian okroshka.
This type of summer soup is very useful for those who watch their figure or don’t eat meat in principle. It has long been known that vegetables are a friend of the body, whereas sausages are his enemy. What is the difference between vegetable okroshka and our usual dish?
It is probably worth trying a few recipes to decide whether to bring this okroshka into your culinary encyclopedia.
Basic principles of cooking vegetarian okroshka
Do not use anything meat and sausage!
All vegetables should be thoroughly washed and processed.
Use more greens, then the taste of vegetable okroshka will become more saturated and bright.
Do not forget that vegetarian okroshka should be cooked as much as you can eat at one time. Do not cook okroshka for the future!
Most often vegetarian okroshka is poured with kvass, since it is this drink that helps to fight thirst and hunger.
In vegetable okroshka you can add basically any vegetables that grow in your beds.
Vegetarian okroshka is best consumed cold, it will be tastier and more satisfying.
It is not forbidden to add eggs to vegetable chips, only their number should be minimized.
To make vegetarian okroshka more useful, eliminate mayonnaise from its composition, it is easier to replace it with low-fat sour cream, you can use sour milk or natural savory yogurt.
As one of the products, Adygei cheese is perfect for okroshka, which will improve the taste and aroma of this summer dish, as well as add to the satiety.
On water with peas - here it is okroshka!
This recipe for vegetarian okroshka is perfect for summer residents and gardeners who prefer vegetables from their beds. The set is almost standard, with the exception of sausage. Ingredients:
- a pair of cucumbers
- several medium potatoes
- greens, onion, dill, cilantro
- a pair of carrots
- lemon juice
- half a glass of green peas
- sour cream
- kefir or kvass
Preparation:
- If our okroshka is on the water, then we must first properly prepare this water. Bring to the boil a half liter of water, leave to cool for a couple of hours.
- While the water is in the fridge, prepare the vegetables.
- Mine and boil potatoes and carrots. It is better that these vegetables were “in uniform”, then they retain more useful properties.
- Cucumbers are thoroughly washed, we remove tails and butts, we cut them into not very large cubes.
- Greens are also washed very well and with a shred; it is preferable to crush them in a saucepan afterwards so that they give juice.
- Clean the prepared potatoes and carrots and cut, like the cucumbers, not very large cubes.
- Put all finished products in a saucepan, add pepper and salt, as well as greens.
- Fill it all with a mixture of water, lemon juice and sour cream. Or, instead, use the usual white kvass.
Vegetable okroshka and cheese - tasty and easy
To cook vegetarian okroshka for this recipe, you need to stock up on spices and spices. One of the main ingredients is also Adygei cheese, which is not always easy to find, but our okroshka is worth the effort.
Ingredients:
- One medium tomato
- Condiments and spices: turmeric, mustard, pepper, salt.
- one and a half liters of water
- a few pieces of average potatoes
- half the carrot
- a pair of cucumbers
- a quarter of kg of Adygei cheese
- Dill green
Preparation:
- Water boil and cool, pour into a jar and send for a couple of hours in a cold place.
- Rinse potatoes and carrots well and boil them, and it is better not to peel them before cooking.
- Peel and chop the finished vegetables into small pieces.
- Tomatoes and cucumbers should also be washed and the extra tails and peels removed, both from the tomato and from the cucumbers.
- Add finely chopped Adyghe cheese to vegetables.
- Rinse dill greens, finely chop, put in pan.
- Add spices and salt to boiled and cooled water, mix well and pour the okroshka.
- Put the finished okroshka for an hour in a cold place.
On kvass and with eggs - not ordinary vegetable okroshka
This recipe for vegetable okroshka is suitable for those vegetarians who do not deny themselves the pleasure to eat eggs. It is nourishing and very tasty, suitable for both lunch and dinner.
Ingredients:
- a pair of cucumbers
- a quarter of kg of Adygei cheese
- a pair of tomatoes
- several potatoes
- same number of eggs
- radishes or turnips
- vegetable oil
- mustard, horseradish, parsley
- onions
- Kvass
Preparation:
- Cut Adygei cheese into small pieces and fry in vegetable oil until golden brown.
- Boil the potatoes “in uniform”, peel and cut into small cubes.
- Peel tomatoes; peel them with boiling water so that the skin is removed easier.
- Boil eggs to the state of "hard-boiled", clean and finely chop squirrels.
- Cucumbers are also cut not very large, preferably straws.
- Radish or turnip, cut into half rings.
- Stir the remaining yolks gently with mustard, horseradish. We salt.
- Clean the onions and cut them very finely.
- Shred greens add to finished products. All thoroughly mixed and pour kvass.
Vegetable okroshka is the best way to satisfy hunger without losing the shape
Okroshka from vegetables on kefir is a fairly simple dish, interesting in this case is the preparation method. It will take twice less time than in the preparation of classic hash.
Ingredients:
- five medium-sized potatoes
- a pair of cucumbers
- one carrot
- celery
- several large radishes
- some vinegar
- two glasses of mineral water
- spices, mustard
- Dill green
- half a liter of kefir
Preparation:
- Potatoes and carrots are well washed and peeled, cut into very small cubes. Cook them for 10 minutes in unsalted water.
- After the water boils, you need to add half a glass of vinegar. Cook the vegetables for another 10 minutes.
- Cut the cucumber, radish and celery into small cubes. But only half. The remaining half to three on the largest grater.
- After the carrot and potatoes have cooled, mix them with vegetables.
- Mix a bit of kefir with mustard, spices, dill. We salt.
- Well-mixed vegetables pour kefir and mineral water, a ratio of 1: 0.5.
- Add the dressing and mix.
Vegetables and vegetarian sausages - best friends
Not every meat sausage. There are types of vegetarian sausages, such as wheat, soy. To your taste, they are certainly inferior to meat, but okroshka add satiety and color.
Ingredients:
- half a stick of wheat sausage
- several medium potatoes
- 5 cucumbers
- a pair of carrots
- a quarter of kg of Adygei cheese
- parsley
- green onions
- spices
- salt
- half a glass of sour cream
- liter of mineral water
- half a lemon
Preparation:
- First of all we will prepare the dressing. Mix sour cream with a liter of mineral water. Add half lemon juice.
- Boil carrots and potatoes “in uniform”, peel and cut into not very small cubes.
- Cut the wheat sausage into fine strips.
- Do the same with cucumbers.
- Cheese rubbed on the largest grater.
- Green onions, along with parsley, shred, mixed with spices and salt.
- All cooked foods mix, fill and pour mineral water.
Apples in Okroshka - a little fantasy
Vegetarian okroshka with apples is a fairly common dish, characterized by great benefits and the presence of a large amount of vitamins in it. It is prepared as standard, the products are not scarce, but quite affordable and always at hand.
Ingredients:
- a pair of long cucumbers
- green onions
- Dill
- 15 not very small radishes
- half a spoon of mustard
- half a glass of sour cream is not very fat
- one and a half liters of buttermilk
- a couple of apples
- salt
Preparation:
- My apples and remove all unnecessary, including the rind and the core with seeds. We cut them with a thin straw.
- We do the same with cucumbers and radishes. Only they must be peeled, otherwise harshness will be felt.
- Dill and green onion chop finely, gently press in a saucepan until juice comes out.
- We mix all products, fill with sour cream and pour buttermilk, add salt and mustard.
Vegetable okroshka with mushrooms and pickles
The recipe of this okroshka differs from the usual for us in that it consists of pickled cucumbers, not fresh. In addition, the beet gives it a reddish tint, and horseradish has a piquant and spicy taste.
Ingredients:
- quarter of a kg of mushrooms
- liter of kvass
- salt
- green onions
- a pair of beetroot
- a pair of large pickles
- horseradish
Preparation:
- Mushrooms can be used both fresh and dried. Only need to pre-soak them.
- It is better to take white mushrooms. Boil them, dry them and cut them very finely into strips.
- Boil the beets, peel and rub on the largest grater.
- Chop and chop green onions.
- Salted cucumbers are preferably peeled and cut into small cubes.
- All products mix, add horseradish and salt, pour kvass.
- Leave for an hour in a cold place.
Tricks and secrets of cooking vegetarian okroshka:
- It is preferable to cut all vegetables into straws, then the vegetable okroshka will look more appetizing and tidy.
- It is best to crush any greens in a saucepan so that juice is extracted from it.
- It is recommended to add more various spices and seasonings to vegetable okroshka, horseradish, mustard and black pepper are especially good.
- In order for okroshka to “save” from thirst, she needs to stand in a cold place for at least an hour.
- It is believed that the ideal option for vegetarian okroshka is grated vegetables and crumbled eggs. Dice are usually advised to cut only sausage and cheese.
- Vegetable okroshka becomes more saturated yellow color, if the yolks are crumbled separately of proteins. It is best to slightly mash them with a spoon and mix with the dressing.
- The best and tasty kvass for vegetarian okroshka is white.
- Proper okroshka contains 1: 1 vegetables and greens.
- Instead of radish, you can use radish or turnip, the taste of this will be spicier and sharper.
- It is best to serve okroshka in porcelain, in any case not aluminum or iron.
- To make okroshka colder, ice is often added to it before serving.
- It is advisable to peel all vegetables, then guaranteed to not get a harsh piece.
- If you use mineral water with sourness, then give up lemon, otherwise okroshka will get too sour taste.
- It is possible to decorate the finished okroshka not only with greens, but also with boiled eggs cut in half. Many housewives use half-cut olives or olives as decorations.
